Spinach and Eggplant Lasagna Roll-Ups

Who doesn’t love a good lasagna? This hearty dish is a favorite in our household, but it’s not something we can eat all the time (at least that’s what my doctor told me). These eggplant and spinach lasagna roll-ups are just as good as its classic Italian cousin, but aren’t as hard on your waistline.

Ingredients

Tomato Sauce

5 tbsp. olive oil

3-pounds plum tomatoes, halved

1/2 tsp. black pepper

3/4 tsp. salt

1 onion, chopped

2 garlic cloves, minced

1/2 cup water

1/4 cup basil, chopped

Lasagna Roll-Ups

3 tbsp. olive oil

2-pounds eggplants, halved crosswise and cut into slices less than 1/4″

1 garlic clove, chopped finely

1-1/4 tsp. salt

1/2 tsp. freshly ground black pepper

10 oz. baby spinach

1 large egg yolk, beaten

1-pound ricotta cheese

8-ounces lasagna noodles (not the no-boil kind)

Instructions

Making the Sauce

Start by preheating the oven to 450F.

Mix tomatoes with the 3 tablespoons of olive oil, 1/4 teaspoon of pepper and 1/2 teaspoon of salt.

Arrange tomatoes cut-side up in a single layer in a shallow baking dish. You may need two or more dishes.

Roast tomatoes on the upper and lower racks, switching positions halfway through, about 35-40 minutes. The skins should be wrinkled and browned slightly.

Remove from oven, and allow the tomatoes to cool slightly on racks.

Once the tomatoes are cool enough to work with, remove and discard the skins. Puree the tomatoes in a food processor with its juices until smooth. Now you can finish making the sauce:

Cook garlic and onions in 2 tbsp. oil in a 4-quart saucepan over medium heat for about 10 minutes.